1. In a large bowl, whisk the flour, salt, and baking soda together; set aside.

2.
In the bowl of an electric mixer, beat the butter and sugars together
until fluffy, about 3 minutes. Add eggs, one at a time, beating until
each is incorporated, scraping down the sides of the bowl as needed.
Add the vanilla and beat to combine.

3.
Gradually add the flour mixture, beating until just incorporated. Using
a spatula or wooden spoon, fold in the chocolate chips. Cover the bowl
tightly and refrigerate for at least 6 hours, or overnight.

4. Preheat oven to 375F. Line two baking sheets with parchment paper or silicone baking mats.

5.
Using a 2-inch cookie scoop for large cookies, or a 1-inch cookie scoop
for medium sized cookies, scoop out dough. Roll dough into balls with
your hands and place on prepared baking sheets, about 1 inch apart.
Bake for 12 to 14 minutes, rotating halfway through, until the edges
are golden brown and the tops just start to darken.

6. Allow to cool on cookie sheets for 5 minutes before transferring to wire racks to cool completely.